Celeriac with Garlic and Tomato

    1 hour 15 minutes

    Don't judge celeriac by its ungainly appearance. It has a sweet, nutty flavour that brings out the best in pork and chicken.

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    Serves: 4 

    • 1 tablespoon olive oil
    • 2 onions, halved and thinly sliced
    • 600g well-ripened, firm tomatoes, peeled, seeded and chopped
    • 2 garlic cloves, crushed
    • 1 tablespoon chopped fresh sage
    • 1/2 teaspoon white sugar
    • salt and freshly ground black pepper
    • 1 head celeriac, about 500g, peeled, sliced and cut into 5cm long matchsticks
    • small sprig of fresh sage to garnish

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Heat the oil in a saucepan, add the onions and cook over a moderate heat for 5 minutes. Add the tomatoes, garlic, sage and sugar, season with salt and freshly ground black pepper, then cover and cook gently for 30 minutes.
    2. Add the celeriac to the tomato sauce with 1/4 cup of water. Bring to the boil, cover and simmer gently for a further 20 minutes, or until the celeriac is tender.
    3. Transfer the cooked celeriac to a serving dish and garnish with a small sprig of fresh sage.

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